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   <title>BBQ Crash Course 2011 - Austin, TX</title>
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      <h2 style="margin-bottom: 3px;padding-bottom:0">
        My my, my, you are a lucky one!
      </h2>
      <p>
        You're receiving this email because you were wise enough to sign up for
        the BBQ Crash Course during your SXSW registration and now it's time to reap the rewards. Just show up at Emo's this Friday for lunch with your photo ID and some serious hunger and you're in.
      </p>
      <p>
        The <a href="http://www.bbqcrashcourse.com/" style="color:#eee;font-weight:bold">BBQ Crash Course</a> is designed to introduce folks to the best in authentic Central Texas barbecue without the necessary road trip. We've assembled accomplished pit masters from Austin and the surrounding area at Emo's for one fabulous afternoon of barbecue nirvana.
      </p>

      <h3 style="margin-bottom: 3px;padding-bottom:0">Where & When</h3>
      Emo's, 601 Red River
      <a href="http://www.emosaustin.com"><img src="/img/2010_emos.{{CURRENT_VERSION_ID}}.gif" align="right" valign="top" hspace="5" vspace="1" border="0"></a>
      <a href="http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=emo's+austin+601+red+river&sll=30.266892,-97.740024&sspn=0.006876,0.010793&ie=UTF8&hq=emo's&hnear=601+Red+River+St,+Austin,+TX+78701&ll=30.266684,-97.737079&spn=0.006644,0.010793&t=h&z=17&iwloc=A"
        style="color:#eee; margin-left:.6em">Map</a>
      <br>
      Friday, March 11th, 11am-2pm - bring your ID.
      <br>
      <span style="font-size:85%">(Sorry charlie, but the Crash Course is SOLD OUT, so don't bring friends who didn't sign up during registration.)</span>

      <h2 style="margin-bottom: 0;padding-bottom:0">
        The Pitmasters
      </h2>

      <h3>Representing Austin</h3>

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      <h4 style="display:inline">The County Line</h4>
      <img src="/img/2011_countyline.{{CURRENT_VERSION_ID}}.gif" align="right" valign="top" hspace="5" vspace="1">
      (<a href="http://http://www.countyline.com/" style="color:#eee;">www.countyline.com</a>) has been serving up legendary barbecue since 1975. During that period The County Line has been the focus of numerous feature articles has been voted "Best Barbecue" more times than you can shake a stick at. They're bringing: <strong>beef ribs, smoked turkey, potato salad, homemade bread</strong>.
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      <h4 style="display:inline">Franklin Barbecue</h4>
      <img src="/img/2010_franklin.{{CURRENT_VERSION_ID}}.png" align="right" valign="top" hspace="5" vspace="1">
      (3421 IH 35 North; <a href="http://www.franklinbbq.com" style="color:#eee;">www.franklinbbq.com</a>) is the newest barbecue joint on our list. Young pit master Aaron Franklin turned his passion for backyard smoking into a business earlier this year and our friends at Emo's turned us on to his good work. His espresso barbecue sauce is one of a kind. Aaron will be serving <strong>brisket, pulled pork, and a tangy slaw</strong>.
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      <h4 style="display:inline">At Home on the Range, Austin, TX</h4>

      <img src="/img/2011_cutiepies.{{CURRENT_VERSION_ID}}.jpg" align="right" valign="top" hspace="5" vspace="1">
      Austin Chronicle food editor Virginia Wood is one of your Crash Course hosts. She'll be serving <strong>banana pudding, peach and blackberry cobblers with Blue Bell Homemade Vanilla ice cream</strong>. Additionally, we'll also have Cutie Pies' <strong>mini-buttermilk and pecan pies</strong> this year!
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      <h3>Representing the Central Texas Barbecue Belt</h3>
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        style="background:#96191f;font-family:arial,sans-serif;font-size:14px;line-height:1.5;">


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      <h4 style="display:inline">Snow's BBQ in Lexington</h4>
      <img src="/img/2010_snows.{{CURRENT_VERSION_ID}}.png" align="right">
      (516 N. Main, 979/773-4640; <a href="http://www.snowsbbq.com/" style="color:#eee;">www.snowsbbq.com</a>)
      Thanks to recognition from Texas Monthly and the New York Times, Snow's is a nationally-famous, Saturday only operation. Kerry Baxley and respected pit mistress Tootsie Tomanetz run the show and attract weekly crowds to tiny Lexington. Their <strong>brisket and jalapeno sausage</strong> are on the menu and we're very glad anytime Snow's comes to town.
      <br>
      </td></tr>

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      <h4 style="display:inline">Louie Mueller Barbecue from Taylor</h4>
      <img src="/img/2010_mueller.{{CURRENT_VERSION_ID}}.png" align="right" valign="top" hspace="5" vspace="1">
      (200 West 2nd Street, 512/352-6206; <a href="http://www.louiemuellerbarbecue.com" style="color:#eee;">www.louiemuellerbarbecue.com</a>)
      is a venerable temple of Central Texas barbecue that started out as a grocery store and meat market in the 1940's. Wayne Mueller represents the third generation of his family to run the business that makes Taylor a serious culinary destination. He'll be serving a <strong>pepper-rubbed brisket, house-made sausage, and a beans</strong>.
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      <h4 style="display:inline">Smitty's Market in Lockhart</h4>
      <img src="/img/2011_smittys.{{CURRENT_VERSION_ID}}.png" align="right" valign="top" valign="top" hspace="5" vspace="1">
      (208 South Commerce, 512/398-9344; <a href="http://www.smittysmarket.com/" style="color:#eee;">www.smittysmarket.com</a>)
      Nina Schmidt Sells established Smitty's Market in 1999 in the building that housed her father's Kreuz Market for more than 50 years. The market sits in the same location where barbecue has been sold in Lockhart since the turn of the last century. Smitty's Market has been named one of the top five barbecue restuarants in Texas by Texas Monthly Magazine. Smitty's will be bringing <strong>brisket, sausage, and beans</strong>.
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      <h4 style="display:inline">RO's Outpost BBQ in Spicewood</h4>
      <img src="/img/2011_ros.{{CURRENT_VERSION_ID}}.jpg" align="right" valign="top" hspace="5" vspace="1">
      (Hwy 71 at Hazy Hills Dr, 512/264-1169; <a href="http://www.rosoutpost.com/" style="color:#eee;">www.rosoutpost.com</a>)
      is family owned and operated since 1995, specializing in True Texas Bar-B-Que.  Slow smoked over pecan wood until the meat has the absolute perfect flavor. RO's is bringing <strong>brisket, pork loin, jalapeno black-eyed peas and jalapeno/apple cobbler</strong>.
      </td></tr>

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      <h3 style="margin-top: 30px;margin-bottom: 3px;padding-bottom:0">Music</h3>
      To go with the BBQ, we've got some great local Austin live music
      lined up this year from:<br>
      <a href="http://gunsofnavarone.bandcamp.com/" style="color:#eee;">Guns of Navarone</a> and
      <a href="www.myspace.com/aandersonmusic" style="color:#eee;">Andrew Anderson</a>

      <h3 style="margin-top:40px">Thanks to you and our sponsors</h3>
      <p>
        First off, <strong>thank you</strong> for buying a ticket and supporting this unique event! We couldn't put this together without you.
      </p>
      <p>
        Additionally this year, we want to thank <a href="http://www.knork.net/" style="color:#eee;">Knork Flatware</a> for providing some utensilage,  <a href="http://www.dublindrpepper.com/" style="color:#eee;">Dublin Dr. Pepper</a> for bringing the real deal Dr. Pepper, <a href="http://www.bluebell.com/" style="color:#eee;">Blue Bell Ice Cream</a>, <a href="http://http://dmdesigninc.com/" style="color:#eee;">Dave McClinton</a> for designing our logo and TShirt, the Emo's crew, our volunteers, and of course, <a href="http://www.sxsw.com/" style="color:#eee;">SXSW</a> for everything they do.
      </p>
      <img src="/img/2010_knork.{{CURRENT_VERSION_ID}}.png">
      <img src="/img/2010_bluebell.{{CURRENT_VERSION_ID}}.jpg" style="margin-left: 10px">
      <img src="/img/2010_dublin_dp.{{CURRENT_VERSION_ID}}.gif" style="margin-left: 10px">


      <p style="color:#eee">
       The barbecue tradition has deep roots here thanks to the cattle ranchers, cotton pickers, and immigrant German/Czech butchers who populated Central Texas starting in the second half of the 19th century. Ranchers brought the beef and pork, the frugal European butchers smoked the cheap cuts of meat and made sausages from the rest, and sold it all to the migrant cotton pickers with white bread or crackers on sheets of butcher paper. Central Texas barbecue is defined by dry-rubbed smoked meats (beef brisket or shoulder clod, beef ribs, pork butt or shoulder, pork ribs, lamb, mutton, chicken, and turkey), distinctive signature sausages, and sauce, if any, on the side. Classic sides and condiments are likely to include: sliced white bread, crackers, sliced onions, pickles, and jalapenos; various styles of potato salad, cole slaw, and pinto beans. Traditional desserts are fruit cobblers and pies topped with ice cream (Blue Bell – the homegrown Texas favorite) or Banana pudding. We've got a little bit of everything lined up for you this week – so grab a cafeteria tray with eating utensils, get some bread and condiments, and start eating your way around the room!
      </p>

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